The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun. Yotam Ottolenghi alcovealleycity Change image and share on social
I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. Yotam Ottolenghi centrecookleave Change image and share on social
Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. Yotam Ottolenghi cookfavouriteinevitably Change image and share on social
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. Yotam Ottolenghi articlebusycook Change image and share on social
Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. Yotam Ottolenghi cuisinedeptheastern Change image and share on social
Good asparagus needs minimal treatment and is best eaten with few other ingredients. Yotam Ottolenghi asparaguseatgood Change image and share on social
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world. Yotam Ottolenghi believercookcuisine Change image and share on social
Kirmizi biber has a sweet aroma and can vary in spiciness. Yotam Ottolenghi aromabiberkirmizi Change image and share on social
Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. Yotam Ottolenghi africanchermoulafavourite Change image and share on social
Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. Yotam Ottolenghi datedepthdrizzle Change image and share on social
